намалих температурата на фурната до 100 градуса, преди да сложа тавата в нея. 5 минути по-късно я увеличих до 120 градуса, а след още 5 - до 150.<\/li>\n<\/ul>\n![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-6-683x1024.jpg\")
<\/p>\n
Не съм съвсем сигурна коя от всичките мерки имаше най-голям ефект (най-вероятно всички заедно допринесоха), но в крайна сметка по-голямата част от черупките в третата тава се получиха идеални! В резултат имах около 4 перфектни макарона от цялото печене. И разбира се, дори грозните и напуканите сред тях бяха чудесни на вкус, макар че нямаха същия луксозен и лъскав вид като на последно приготвените. Бях едновременно ядосана и ентусиазирана от цялото печене: наистина имах голям брой недобре изглеждащи макарони, но междувременно научих нещо много полезно, което вбъдеще ще помогне на мен и на читателите ми да правим по-добри френски макарони!<\/p>\n
![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-4-683x1024.jpg\")
<\/p>\n
Но нека да обясня какво всъщност се случва: ако сместа не се разбърква достатъчно, тя задържа по-голямата част от въздуха от разбитите белтъци. Когато макароните се пекат, излишният въздух ги кара да се надуват и да се пукат (както често се уголемяват и напукват блатовете на кексовете и тортите). В този ред на мисли чрез лекото и плавно разбъркване на сместа, се отнема част от въздуха. Но не искаме и да отстраним целия въздух, иначе ще получим плоски и крехки макарони, отново без крачета. Трябва да се уверите, че разбърквате сместа достатъчно, но не прекомерно - а това всъчност е и едно от най-големите предизвикателства при този вид сладки.<\/p>\n
![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-9-683x1024.jpg\")
<\/p>\n
Чрез изсушаването им успях да направя черупките по-здрави и по-неподатливи на напукване. А като намалих температурата на фурната, не им позволих да се надуят твърде бързо, което често само по себе си би могло да предисзвика напукане.
\nИ между другото тези макарони станаха много вкусни, включително и напуканите. Това заключение беше споделено от няколко души, които участваха в тестването им.<\/p>\n
![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-13-683x1024.jpg\")
<\/p>\n
Канелени макарони с пълнеж дулсе де лече<\/h4>\n
Продукти:<\/strong>
\n За черупките:<\/strong>
\n70 г белтъци (2 средни)
\n91 г бадемово брашно
\n112 г пудра захар
\n56 г кристална захар
\n1 ч.л. канела
\nхранителна боя по желание (използвах съвсем малко черна гел боя и макароните станаха лилави)<\/p>\nЗа пълнежа:<\/strong>
\n150 г дулсе де лече
\n80 г смлени орехи ли лешници
\n40 г смлени бисквити<\/p>\nПриготвяне:<\/strong>
\n Черупки:<\/strong>
\nПресейте заедно пудра захарта, канелата и бадемовото брашно в голяма купа.
\nРазбийте белтъците с миксера на висока скорост, докато станат на пяна. Добавете кристалната захар и продължете разбиването, докато се получат твърди върхове. Добавете боята и разбийте закратко, докато се поеме.
\nПостепенно прибавете сместа с пудрата захар, като разбърквате леко с кръгови движения с гумена шпатула. Продължете да разбърквате плавно и леко, докато отнемете малко от гъстотата на сместа. Не трябва да разбивате твърде дълго или твърде кратко, защото това ще се отрази на консистенцията: твърде рядката смес говори за прекалено бъркане, а гъстата означава, че не сте разбърквали достатъчно.
\nС шприц направете кръгчета върху тави, покрити с хартия за печене. Оставете така подготвените макарони да изсъхнат за поне 30 минути, преди да ги изпечете.
\nЗагрейте фурната до 150 градуса С. Печете макароните за 10-15 минути. Трябва да са добре изсъхнали и да могат лесно да се отлепят от хартията. Ако не сте сигурни в температурата на фурната си, можете да започнете от 120 градуса и постепенно да я увеличавате, докато макароните се уголемяват. В този случай трябва да ги наблюдавате през цялото време.
\nОставете изпечените черупки да се охладят за 5 минути върху тавата, преди да ги преместите върху метална решетка, за да изстинат напълно.<\/p>\nПълнеж:<\/strong>
\nВ купа смесете всички съставки и разбъркайте добре. Охладете за 1 час.
\nС шприц или лъжица нанесете пълнежа върху обратната страна на една черупка и покрийте с втора. Подредете макароните в добре затворени кутии и ги съхранявайте в хладилника за 2-3 дни.<\/p>\n","protected":false},"excerpt":{"rendered":"![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-10-683x1024.jpg\")
<\/p>\n
Macarons are my eternal challenge: I can never be sure how they would turn out before the moment of truth comes: the baking time. That\u2019s why I usually try to put myself in a \u201cmacaron mood\u201d before starting to bake them: very focused on every stage of the preparation and baking in order to avoid any moment of distraction that could ruin my efforts. Until recently I was very proud to say that I always had the predominant percentage of my macarons without cracks and with feet. Until recently though\u2026<\/p>\n
![\"Cinnamon](\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-12-683x1024.jpg\")
\nFor these Cinnamon Macarons with Dulce de Leche Filling I decided to use my favourite proportions 1: 1,3: 1,6: 0,8 - egg whites\/ almond meal\/ powdered sugar\/ granulated sugar. I have made macarons several times in the past using the same proportions (examples here<\/a> and here<\/a>) and they were always quite successful. But everyone makes mistakes and when it comes to macarons just a little distraction can lead to not that good looking results.<\/p>\n","protected":false},"author":1,"featured_media":16553,"menu_order":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1661],"tags":[1646,1550,1640,1618],"holidays":[],"class_list":["post-16550","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cookies","tag-dulce-de-leche","tag-cinnamon","tag-hazelnuts","tag-walnuts","entry"],"yoast_head":"\n\u041a\u0430\u043d\u0435\u043b\u0435\u043d\u0438 \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u0438 \u0441 \u043f\u044a\u043b\u043d\u0435\u0436 \u0434\u0443\u043b\u0441\u0435 \u0434\u0435 \u043b\u0435\u0447\u0435 - Dani's Cookings<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/daniscookings.com\/bg\/cinnamon-macarons-with-dulce-de-leche-filling\/\" \/>\n<meta property=\"og:locale\" content=\"bg_BG\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u041a\u0430\u043d\u0435\u043b\u0435\u043d\u0438 \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u0438 \u0441 \u043f\u044a\u043b\u043d\u0435\u0436 \u0434\u0443\u043b\u0441\u0435 \u0434\u0435 \u043b\u0435\u0447\u0435 - Dani's Cookings\" \/>\n<meta property=\"og:description\" content=\"Macarons are my eternal challenge: I can never be sure how they would turn out before the moment of truth comes: the baking time. That\u2019s why I usually try to put myself in a \u201cmacaron mood\u201d before starting to bake them: very focused on every stage of the preparation and baking in order to avoid any moment of distraction that could ruin my efforts. Until recently I was very proud to say that I always had the predominant percentage of my macarons without cracks and with feet. Until recently though\u2026 For these Cinnamon Macarons with Dulce de Leche Filling I decided to use my favourite proportions 1: 1,3: 1,6: 0,8 - egg whites\/ almond meal\/ powdered sugar\/ granulated sugar. I have made macarons several times in the past using the same proportions (examples here and here) and they were always quite successful. But everyone makes mistakes and when it comes to macarons just a little distraction can lead to not that good looking results.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/daniscookings.com\/bg\/cinnamon-macarons-with-dulce-de-leche-filling\/\" \/>\n<meta property=\"og:site_name\" content=\"Dani's Cookings\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/DanisCookings\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/daniscookings\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-29T04:01:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-02-13T06:43:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/daniscookings.com\/wp-content\/uploads\/2017\/09\/Cinnamon-macarons-with-dulce-de-leche-filling-10-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Daniela Lambova\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@daniscookings\" \/>\n<meta name=\"twitter:site\" content=\"@daniscookings\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Daniela Lambova\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 \u043c\u0438\u043d\u0443\u0442\u0438\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/\"},\"author\":{\"name\":\"Daniela Lambova\",\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/#\\\/schema\\\/person\\\/902434128ec32523eeb6fb59af0bb1be\"},\"headline\":\"\u041a\u0430\u043d\u0435\u043b\u0435\u043d\u0438 \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u0438 \u0441 \u043f\u044a\u043b\u043d\u0435\u0436 \u0434\u0443\u043b\u0441\u0435 \u0434\u0435 \u043b\u0435\u0447\u0435\",\"datePublished\":\"2017-09-29T04:01:21+00:00\",\"dateModified\":\"2022-02-13T06:43:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/\"},\"wordCount\":910,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/daniscookings.com\\\/wp-content\\\/uploads\\\/2017\\\/09\\\/Cinnamon-macarons-with-dulce-de-leche-filling-10-scaled.jpg\",\"keywords\":[\"\u0434\u0443\u043b\u0441\u0435 \u0434\u0435 \u043b\u0435\u0447\u0435\",\"\u043a\u0430\u043d\u0435\u043b\u0430\",\"\u043b\u0435\u0448\u043d\u0438\u0446\u0438\",\"\u043e\u0440\u0435\u0445\u0438\"],\"articleSection\":[\"\u0421\u043b\u0430\u0434\u043a\u0438 \u0438 \u0411\u0438\u0441\u043a\u0432\u0438\u0442\u0438\"],\"inLanguage\":\"bg-BG\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/\",\"url\":\"https:\\\/\\\/daniscookings.com\\\/bg\\\/cinnamon-macarons-with-dulce-de-leche-filling\\\/\",\"name\":\"\u041a\u0430\u043d\u0435\u043b\u0435\u043d\u0438 \u043c\u0430\u043a\u0430\u0440\u043e\u043d\u0438 \u0441 \u043f\u044a\u043b\u043d\u0435\u0436 \u0434\u0443\u043b\u0441\u0435 \u0434\u0435 \u043b\u0435\u0447\u0435 - 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